Low-Carb Keto Lasagna
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Recipe Summary Low-Carb Keto Lasagna
Honestly better than the real thing!Ingredients | Keto Lasagna Recipe With Cabbage3 large zucchinisalt to taste1 ½ pounds ground beef¼ cup olive oil½ teaspoon salt½ teaspoon ground black pepper1 (29 ounce) can tomato sauce1 ½ tablespoons red wine vinegar1 teaspoon parsley flakes½ teaspoon garlic paste½ teaspoon basil paste½ teaspoon onion powder½ teaspoon red pepper flakes2 (15 ounce) containers whole-milk ricotta cheese1 tablespoon dried parsley½ teaspoon salt¼ teaspoon ground black pepper8 ounces shredded mozzarella cheesecooking sprayDirectionsPreheat the oven to 350 degrees F (175 degrees C).Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.Info | Keto Lasagna Recipe With Cabbageprep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
TAG : Low-Carb Keto LasagnaFruits and Vegetables, Vegetables, Squash,
